Thursday, June 26, 2008
Corn and Black Bean Tortillas with Lime
These are actually cheese free, due to the cleanse I'm on right now. I was pretty sure this was going to be better if I had allowed myself cheese, but I actually really like it as is. It's the season for butter-sugar corn, and if you get the fresh stuff, it tastes so amazing it really doesn't need anything on it. Actually my favorite way to cook it is soaking it in it's husk, then tossing it on the coals of a campfire, and eating it with nothing at all, except perhaps a sprinkling of salt. Perfection. This recipe allows the flavor of the corn to shine through, and doesn't miss the addition of cheese at all, surprisingly.
Makes 4 small tortillas
1 ear of butter-sugar corn, husk removed
1/2 small vidalia onion, diced
4 heaping T. of refried black beans
salt and pepper
5" round corn tortillas (tortillas maiz)
1. Soak corn in water for 10 to 30 minutes. Cut kernels off the husk.
2. Heat 1 T. olive oil in a skillet over med heat. Add onion. Let start to heat through, stirring occationally. When it starts to turn color, add corn, stirring to coat. Add S&P, paprika, garlic powder, and dill to taste. Continue stirring mixture occasionally until onion is translucent and corn is soft.
3. Transfer corn mix to a paper towel on a plate. Add oil to the skillet.
4. Place one tortilla in skillet. Spread 1 heaping T. of refried black beans on tortilla. Put one quarter of corn mixture on top of beans. When tortilla is fried properly (after 1 or two minutes), fold in half, and put on a plate. Sprinkle with salt, and squeeze fresh lime juice over it.
5. Repeat step 4, for the next three tortillas. Serve with lime wedges. Enjoy.